I still vividly remember the first time I tasted eggplant caponata in Sicily. I was in Trapani, a city by the sea, enchanted by its colors and lively atmosphere. Walking through the alleys of the historic center, an irresistible aroma caught my attention. It came from a small eatery where I decided to stop for lunch. I ordered caponata, curious about this typical dish I had heard so much about. I knew it was a burst of Mediterranean flavors, a sweet and sour side dish made with fried eggplants, celery, onions, olives, capers, and tomatoes, perfect to accompany fish or meat, but also delicious to enjoy on its own with crunchy bread. The caponata my grandmother used to make was a classic on our Sunday table, but I was curious to discover how they prepared it in Sicily. When it arrived, I was struck by its presentation: a riot of colors and aromas, with fried eggplants standing out among the green celery and the red tomato sauce. The first taste was a revelation: an explosion of sweet and sour flavors, with a mysterious note that I couldn’t initially identify. It was different from the caponata I was used to, sweeter and fruitier. Only at the end, after savoring every single bite, did I understand what that secret ingredient was that made the caponata even more special and unforgettable. Since that day, caponata has become one of my favorite dishes. And after several attempts, I managed to replicate it at home, recreating just the same smells and flavors of that day in Trapani. But I don’t want to spoil too much… the secret will be revealed in due time, by reading the recipe.
- Difficulty: Very Easy
- Cost: Very Affordable
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Portions: 6
- Cooking methods: Stovetop, Frying
- Cuisine: Italian
- Seasonality: Spring, Summer and Fall, All Seasons
- Energy 71.67 (Kcal)
- Carbohydrates 7.93 (g) of which sugars 5.24 (g)
- Proteins 1.20 (g)
- Fat 4.21 (g) of which saturated 1.19 (g)of which unsaturated 1.77 (g)
- Fibers 3.09 (g)
- Sodium 535.34 (mg)
Indicative values for a portion of 180 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2.2 lbs black oval eggplant
- 17.6 oz celery
- 1 golden onion
- 5.3 oz pitted olives (Green)
- 2.8 oz capers
- 17.6 oz peeled tomatoes
- 0.7 oz sugar
- 3.4 tbsp white wine vinegar
- to taste extra virgin olive oil
- to taste salt
- A few leaves basil
Tools
- 1 Cutting Board
- 1 Knife
- 1 Strainer
Steps
To start the eggplant caponata, I cut an eggplant into cubes and salted it for half an hour to remove the bitter liquid and make them less bitter. Afterward, I washed them, dried them with a cotton towel, and fried them in seed oil until golden. If you want to replace the oil, you can bake them. Preheat the oven to 392 degrees Fahrenheit and place the eggplant cubes on a baking tray lined with parchment paper. Drizzle with olive oil, salt, and pepper. Bake for about 15-20 minutes or until golden and soft.
After frying the eggplants, drain the excess oil on absorbent paper. Meanwhile, finely chop an onion and the celery and sauté them in extra virgin olive oil until the onion begins to brown. Then add the peeled tomatoes, mash them with a fork and let them cook for about ten minutes or until the excess water has evaporated. For the peeled tomatoes, I used fresh canned tomatoes that I prepared myself. If you want to know how to turn fresh tomatoes into peeled tomatoes for long-term storage, I leave you here the link.
As soon as the tomato has reduced, you can continue with the rest of the ingredients to make the eggplant caponata. Add directly to the tomato the previously fried eggplants, washed and desalted capers, and salt. Mix well to combine the ingredients. At this point, you can add other typical caponata ingredients, such as pitted green olives, white wine vinegar (about 3.4 tbsp), sugar to counterbalance the vinegar’s acidity. Adjust the salt again if necessary and let it cook on low heat for about 15-20 minutes or until all the flavors are well blended. If you prefer a crunchier note, you can add toasted pine nuts at the end after letting the caponata cool to room temperature.
Here we are at the end of the eggplant caponata recipe! As anticipated in the introduction, here is the secret ingredient to make your caponata even more flavorful: raisins. Before adding them to the pan, soak them in warm water for about ten minutes. This step helps to further soften the raisins, so they have a consistency similar to the eggplants and integrate harmoniously into the dish. By adding them this way, the raisins release their natural sweetness, creating a pleasant contrast with the sweet and sour flavors of the caponata.
The Eggplant Caponata: The original Sicilian recipe, easy and quick, is ready!
Before serving it, however, let it rest in the pan for about ten minutes, so that all the individual flavors blend perfectly, creating a unique harmony of taste.
Once the caponata has cooled, you can add toasted pine nuts or chopped hazelnuts to give a crunchy note to the dish and contrast the irresistible softness of the eggplants. The raisins, previously soaked in warm water, will add a touch of sweetness that perfectly balances the sweet and sour of the caponata.
This traditional Sicilian recipe is a triumph of flavors and textures, a true culinary journey to the island of the sun. Perfect as an appetizer, side dish, or main course, eggplant caponata is a must of Mediterranean cuisine that will conquer all palates.
The eggplant caponata is ready to be served! Enjoy it as a side dish to meat or fish dishes, or spread it on slices of fresh bread for a tasty appetizer. You can also serve it as a main dish, accompanied by a fresh salad or grilled vegetables. The caponata is even better if prepared the day before and left to rest in the refrigerator overnight, allowing the flavors to blend further.
Enjoy!
Advice:
The caponata is even better if prepared the day before and left to rest in the refrigerator overnight, allowing the flavors to blend well. You can customize the recipe by adding other ingredients to your liking, such as raisins, pine nuts, peppers, or other vegetables. If you prefer a lighter version, you can bake the eggplants instead of frying them. Cut them into slices, brush with olive oil, season with salt and pepper, and bake in a preheated oven at 392°F for about 15-20 minutes, or until soft.
The caponata is even better if prepared the day before and left to rest in the refrigerator overnight, allowing the flavors to blend well. You can customize the recipe by adding other ingredients to your liking, such as raisins, pine nuts, peppers, or other vegetables. If you prefer a lighter version, you can bake the eggplants instead of frying them. Cut them into slices, brush with olive oil, season with salt and pepper, and bake in a preheated oven at 392°F for about 15-20 minutes, or until soft.
How to store eggplant caponata:
In the refrigerator: (3-5 days):
Transfer the completely cooled caponata to an airtight container and store it in the refrigerator.
Suggestion: The caponata is even better the next day, as the flavors have time to blend further.
In the freezer: (up to 3-4 months):
If you want to store the caponata for a longer period, you can freeze it. Divide the caponata into single or suitable portions for your consumption, in airtight containers or freezer bags. Make sure the caponata is completely cold before freezing it. Label the containers with the freezing date.
Thawing:
Thaw the caponata in the refrigerator overnight or at room temperature for a few hours.
Do not refreeze:
Once thawed, the caponata should not be refrozen.
With these storage methods, you can enjoy your delicious eggplant caponata even when fresh eggplants are out of season!
With these storage methods, you can enjoy your delicious eggplant caponata even when fresh eggplants are out of season!
Eggplant caponata, with its sweet and sour flavors and complexity of ingredients, lends itself to different wine pairings. Here are some interesting options:
Sicilian White Wines:
Grillo: A fresh and savory Sicilian white wine, with notes of citrus and tropical fruit that pair well with the caponata’s sweet and sour flavor.
Inzolia: Another Sicilian white, softer and aromatic, with hints of white flowers and yellow-fleshed fruit that create a pleasant contrast with the intense flavors of the caponata.
Etna Bianco: A volcanic, mineral, and complex wine capable of supporting the structure of the caponata and enhancing its aromatic nuances.
Rosé Wines:
Cerasuolo di Vittoria: A structured and elegant Sicilian rosé, with notes of red fruits and spices that pair well with the complexity of the caponata.
Etna Rosato: A volcanic, fresh, and savory rosé, with notes of citrus and white flowers that create a balanced pairing with the caponata’s sweet and sour flavor.
Red Wines:
Frappato: A light and fruity Sicilian red, with notes of strawberry and raspberry that pair well with the sweetness of raisins and the freshness of celery in the caponata.
Nero d’Avola: A more structured and tannic Sicilian red, with notes of black fruits and spices that can accompany the caponata if served as a main dish or with meat courses.
Other options:
Provençal rosés:
Provençal rosés, such as Côtes de Provence or Bandol, with their freshness and red fruit notes, can create an interesting pairing with the caponata.
Dry Lambrusco: A dry Lambrusco, with its effervescence and acidity, can counterbalance the sweetness of the caponata and cleanse the palate.
In general, it is important to choose a wine with good acidity to balance the caponata’s sweet and sour flavor and that is not too tannic or alcoholic to not overpower the dish’s delicate flavors.
Bon appétit and cheers!
Bon appétit and cheers!
FAQ (Questions and Answers)
What type of eggplants is best for caponata?
The traditional Sicilian recipe uses black oval eggplants, but you can also use other varieties like purple eggplants or long ones. The important thing is that they are fresh and firm.
Can I avoid frying the eggplants?
Absolutely yes! If you want to prepare a lighter caponata, you can bake the eggplants in the oven at 356°F for about 20-30 minutes, turning them halfway through. Or you can grill them on a hot plate.
Do I have to put the capers under salt?
If you only have salted capers, remember to rinse them well under running water before using them to remove the excess salt. Alternatively, you can use pickled capers, which have a milder flavor.
What type of olives are best for caponata?
Traditionally, brined green olives are used, pitted. You can choose from various varieties, such as Nocellara del Belice or Biancolilla olives.
Can I add other ingredients to the caponata?
Sure! Caponata is a versatile recipe that lends itself to various variations. You can add toasted pine nuts, raisins soaked in warm water, sliced almonds, or even diced peppers.
Is it important to use vinegar?
Yes, vinegar is a key ingredient in caponata because it gives the dish its characteristic sweet and sour note.
What can I do if the caponata is too watery?
If the caponata is too watery, you can cook it over low heat without a lid for a few more minutes to allow the excess liquid to evaporate.
Can I make caponata with the Thermomix?
Yes, it is possible to make caponata with the Thermomix. You will find various recipes online with specific instructions for this kitchen robot.
Is caponata a vegan dish?
Yes, eggplant caponata is a vegan dish, provided that granulated sugar is used and not refined sugar with bone char.
Should caponata be served hot or cold?
Caponata is delicious both hot and cold. In fact, many say it’s even more flavorful the next day when the flavors have fully blended.
Can I freeze caponata?
Yes, you can freeze caponata in airtight containers. It keeps in the freezer for about 2-3 months.
What is the origin of caponata?
Caponata is a typical Sicilian dish whose origins date back to the Arab period.
Is there a “light” version of caponata?
Yes, as already mentioned, to make caponata lighter you can bake or grill the eggplants, and reduce the amount of oil for the sauté.
Where can I find more Sicilian recipes?
On my blog you will find many other delicious Sicilian recipes, such as pasta alla Norma, anelletti al forno with eggplants and many more! 😋
